Nutritional facts
Per cookie: about

Method

In large bowl, beat butter with sugar until light and fluffy; beat in egg and vanilla. Whisk together flour, baking powder and salt; stir into butter mixture in 3 additions.

Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Let stand at room temperature until soft enough to roll out, about 15 minutes.

Bake, 1 sheet at a time, in 375°F (190°C) oven until pale golden on bottoms and edges, about 10 minutes. Let cool for 1 minute on pans on racks; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)